Make the vinaigrette. In a jar with a lid, add the mustard, rosemary, sage, garlic, lemon zest and juice, honey, olive oil, a pinch of salt and a few grinds of black pepper. Shake vigorously until combined.

Make the salad. In a large bowl, gently toss the beans, zucchini, carrots and the vinaigrette. Pour into a serving bowl. Crumble the salmon over the top, sprinkle with parsley.